Lamb Rack with Rosemary Potatoes
recipe

A delicious Easter dish that combines juicy lamb rack with crispy rosemary potatoes. Easy to prepare but elegant enough for a festive table.
Preparation Time: 1.5 hours
Serving Size: 4 people

Ingredients

- Lamb Rack:
- 1 kg herb-garlic marinated lamb rack
- Butter
- Oil
- Wheat flour
- Rosemary Potatoes:
- 1 kg potatoes
- 0.5 dl olive oil
- 2 sprigs of rosemary
- Sea salt

Instructions

1. Allow the lamb rack to come to room temperature for about half an hour before cooking.
2. Heat a frying pan and place about half a deciliter of wheat flour on a plate. Lightly coat the lamb racks with the flour.
3. Sear the lamb racks in oil and butter for about two minutes on each side. Transfer them to rest under aluminum foil.
4. Preheat the oven to 150°C (300°F). Wash and thoroughly dry the potatoes. Cut the potatoes into wedges.
5. Spread the potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sea salt, and chopped rosemary. Toss gently and spread the potatoes in a single layer.
6. Roast at 150°C for about 45 minutes, turning the potatoes occasionally. Reduce the temperature to 120°C (248°F) and roast for another hour until the potatoes are crispy. Finish by adding sea salt on top of the hot potatoes.
Nutritional Information (per serving/4 people):
Energy: 600 kcal
Protein: 30 g
Carbohydrates: 50 g
Fat: 30 g
Fiber: 5 g

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